Dominican Republic Barahona
Perfect for: Cafetiere / Filter / Espresso
Strength: Full Medium
Type: Speciality - Origin
Region: Dominican Republic - Barahona
Filter/Cafetiere: Mango initially with Smooth Milk Chocolate Body with hints of Rose Flowers has a lovely Warm Syrup like aftertaste.
Espresso: Superb Clean Mandarin Flavour initially with Milk Chocolate through the body and a sweet syrupy finish truly mouth-watering!
Dominican Republic - Barahona
November - April
Typica, Catuai, Caturra, Bourbon & Mundo Novo
Shade Grown Fully Washed
600 -1450 masl
For Filter / Cafetiere
20 grams of coffee to 320 millilitres of water. Temp of Water 93 degrees, Brew for a minimum of 3 minutes.
Full Medium Roast colour spectrometer profile 114.
Aroma Notes: Caramel with hints of Vanilla.
Tasting Notes: Caramel & Vanilla upfront with a sweet Cane Sugar Body with hints of Almonds and a lovely Warm Caramel Aftertaste.
Tactile Note: Superb Flavours with medium acidity, the body is strong with an amazing sweetness the aftertaste is lasting, has a clean mouthfeel. Works well all day, best served black with no sugar or milk.
16 grams of coffee to 32 millilitres of water. Temp of Water 94 degrees.
Full Medium to Full Medium Roast colour spectrometer profile 114.
Aroma Notes: Caramel with hints of Vanilla has a sugary sweetness.
Tasting Notes: Caramel initially with an Almond & Sweet Vanilla body, has a beautiful sweet Sugar Cane finish!
Tactile Notes: Clean, clear and crisp flavour notes with a creamy mouthfeel and velvety finish. Best coffee we’ve had from the Dominican Republic in a long time! Enjoy all day as an Espresso, Americano or Flat White to really enjoy the flavours of this truly special coffee!
A high-grown coffee of the Dominican Republic, Barahona is widely considered to be the finest of the country’s premium gourmet coffees. The coffees are almost entirely organically grown, with the majority also being shade-grown. Barahona is a market name, and the coffee in general is notable for its rich flavor with a fine acidity and considered somewhat similar to gourmet Jamaican coffees.
The Dominican Republic produces between 350,000-500,000 bags of Arabica per year, however, less than 20% of this volume is exported due to very high internal domestic coffee consumption. The country has a coffee culture stretching back over two centuries and consumption hovers around 3kg per-capita.
Such a high level of internal consumption means that quality parameters have tended to be set by (relatively) mediocre internal standards, rather than by today’s higher specialty expectations. Nevertheless, the potential for finding high quality coffees and learning more about the growers and regions has led Mercanta to explore the two thirds of the beautiful Caribbean island of Hispañola that is the Dominican Republic.
Dominican coffees are surprisingly diverse. The country’s six growing regions - Cibao, Bani, Azua, Ocoa, Barahona and Juncalito - have been officially denominated by the government to better promote the individual profiles of the coffees from these distinct microclimates. However there may be as many as 25 distinct production zones around the island centred on its four mountain ranges.
Most coffee on the island grows at between 600 and 1,450 metres above sea level. Given the extreme diversity of the island’s microclimates and topography and the near constant humid conditions, coffee is picked almost all year round at one place or another on the island, although the peak harvest period takes place from November to May, peaking in April around the Semana Santa (Holy Week) festival.
Farms in the Dominican Republic are typically small – on average less than three hectares each – and much of the coffee is cultivated organically, though many farms are not officially certified. The majority is also shade-grown, often under a canopy of pine, macadamia and guava trees.
Most Dominican producers process their coffee themselves in small wet mills. All coffee is wet-processed: cherries are de-pulped within 24 hours, naturally fermented, washed and dried in the sun. The beans in parchment are then transported to large dry mills where the coffee is prepared for export or for sale in the domestic market.
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